Hartsyard switches things up for a fresh start in 2018 (Sydney)

After six highly successful years in Newtown, Hartsyard co-owners Gregory Llewellyn and Naomi Hart have reopened with a brand new approach, switching up their menu, drinks list, and even interiors as the beloved inner-west restaurant starts 2018 anew.

Llewllyn will lead the kitchen alongside soon-to-arrive Head Chef Jarrod Walsh (ex-Automata), crafting an edited menu of around twelve to fourteen dishes designed for sharing, from brewery bread made with spent grains sourced from Young Henry’s and The Grifter, to scampi and prawn tartare served with salt and vinegar crisps and tobiko. The brand new menu will focus heavily on seafood and veggies, with signatures bolstered by a new charcoal grill.

Diners can also expect the likes of tomato with barbecued calamari, pickled seafood and sesame, and duck leg with prickly ash and vinegar jus. Desserts rounding it all off will be the likes of cherries with cherry blossom ice-cream, and chocolate with macadamia and miso caramel.

“For years I’ve had all these dishes in my head and we simply decided it was time to move on and put them on a menu”, said Llewellyn. “As everyone knows I’m into comfort food, but I’d call this more contemporary style comfort food”.

Those craving Hartsyard’s famous fried chicken will have to head on other the restaurant’s sister bar The Gretz for their fix.

As far as drinks go, the bar has sharpened focus on natural wines, local beers, some sake and plenty of new signature cocktails. They’ll still be served from the gorgeous marble bar, which now includes a new wine feature behind the bar using Llewellyn’s collection of terracotta pieces that were previously hidden away.

Hartsyard

This content has recently been ported from its original home on The AU Review: Food & Lifestyle and may have formatting errors – images may not be showing up, or duplicated, and galleries may not be working. We are slowly fixing these issue. If you spot any major malfunctions making it impossible to read the content, however, please let us know at editor AT theaureview.com.